Wash and cut the potatoes into smaller pieces, so they cook faster.
Add them to a pot with water and some salt; bring the potatoes to a boil and then to a simmer and cook until they are soft.
For the Mayonnaise:
Add the plant-based milk to a blender then slowly pour the vegetable oil, turn on the blender and when the mayonnaise is thicker but not too thick, add the remainder of the ingredients.
If your mayonnaise turns out too thick add a little bit more olive oil or vegetable oil, and do not blend it anymore. Just mix to combine the oil with the mayo
Add the crispy onions to a small bowl then add a quarter tablespoon of liquid smoke, stir, and place it in the microwave for one minute but check if it’s already dry after 30 seconds then mix the crispy onions around so they don’t stick together and set aside.
When the potatoes are ready, turn off the stove, drain the water, set the potatoes aside, and when they are cold enough to be handled, peel them and cut them into smaller cubes then add the chopped fresh parsley or dill, or both to the potatoes along with the mayonnaise and gently mix everything around.
You can finish up with a drizzle of olive oil for extra taste, and right before serving add some crunchy onions on top so you have more texture and extra smokiness.